Lightly charred, tender grilled cilantro lime chicken breasts topped with the most refreshing and bright, lime-infused avocado salsa!
Ready in: 20minutes
Cilantro Lime Chicken
4(6 oz)boneless skinless chicken breasts
1/3cupfresh lime juice
1/4cupolive oil,plus more for brushing grill
1/3cupchopped cilantro,plus more for serving
Salt and freshly ground black pepper
1 1/2mediumavocados(ripe but semi-firm), diced
1/2cupchopped red onion,rinsed under cool water to remove harsh bite
1Tbspfresh lime juice
For the chicken:
Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker parts of chicken to an even thickness. Transfer chicken to a gallon size resealable plastic bag.
In a small mixing bowl, whisk together lime zest, lime juice, olive oil, honey, cilantro, 3 cloves minced garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over chicken in bag.
Seal bag while pressing air out, then rub marinade over chicken. Allow to rest in refrigerator 2 - 4 hours (rotating bag to opposite side and moving chicken around halfway through if possible to ensure it's evenly marinating).
Preheat a grill over medium-high heat (to about 425 - 450 degrees F). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes.
For the salsa:
In a medium mixing bowl, toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste.
Spoon a generous amount over chicken and sprinkle with chopped cilantro. Serve warm.
To cook in a skillet: Pan sear the chicken over medium heat with a little olive oil, until it registers 165 degrees F in center (don't forget to turn halfway).
To cook in the oven: Bake the chicken at 400 degrees F in a greased 13 by 9-inch pan. About 20 minutes, or again to 165 degrees F.